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Pumpkin soup with amaretto

Category Soups & stews

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  • 35 minutes
  1. 1.2 kg pumpkin
  2. 300 ml apple juice
  3. 300 ml vegetable broth
  4. 200 ml cream
  5. 50 ml amaretto
  6. salt, pepper
  7. nutmeg

1. Peel and dice the pumpkin. Add it to the pot while still wet.

2. Heat the pot on highest setting up to the vegetable window, switch to low level and cook for about 15 minutes in the vegetable area.

3. At the end of the cooking time, add the apple juice, broth and cream, then puree the mixture with a blender until very smooth. Season to taste with amaretto, salt, pepper and nutmeg.


  • Not only is pumpkin the perfect base for a delicious soup, it also contains a lot of valuable nutrients such as beta carotene (pro-vitamin A), minerals like potassium and iron and plenty of filling fiber.
  • Some pumpkin varieties (like the red kuri squash, also known as the “Hokkaido” pumpkin) do not need to be peeled before cooking. However, other varieties of pumpkin (including various types of butternut squash) have a very hard outer layer; the peel is technically edible, but only if cooked for an extremely long time.

This recipe has been tested and approved by AMC.

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Cooking method

Cooking without added water

Vegetable window

suitable for controlled coooking

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